Arroz con Pollo
6 Servings
3 large garlic cloves, minced
1 tsp. salt
2 Tbs. olive or vegetable oil
1 broiler-fryer chicken, (3-31/2 lbs.), cut up
1 chorizo sausage, diced fine
1 large onion, chopped
1 medium red or green bell pepper, seeded and diced
2 large ripe tomatoes, seeded and diced
1 tsp. ground cumin
1 tsp. dry oregano
1 pkg. (16 oz.) yellow rice mix*
4 cups chicken broth or water
2 Tbs. drained capers
1 pkg. (10 oz.) frozen green peas, thawed
1/4 cup sliced pimento-stuffed Spanish olives
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In a small bowl, stir together garlic and salt. Rub garlic mixture on chicken pieces. In a large skillet, heat oil; add chicken, skin-side-down and cook until nicely browned; turn pieces over and cook 5 minutes. Remove chicken to paper towel-lined plate to drain.
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Add chorizo, onion and bell pepper to skillet; cook over medium heat until vegetables are softened. Add tomatoes; cook, stirring, until tomatoes become thick and paste-like, about 10 minutes; stir in cumin and oregano, then stir in rice mixture, the broth, and capers; return chicken pieces to skillet; cover, reduce heat to low and simmer 20-25 minutes until rice is tender and water is absorbed. Stir in peas and cook 5 minutes more.
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Spoon rice mixture onto serving platter; top with chicken pieces. Garnish with sliced olives.
*Available in the rice section or International section of supermarkets.
Source: Tupperware